Best Buttercream Coconut Cake Icing Recipes

BUTTERCREAM-COCONUT CAKE ICING

Buttercream-Coconut Cake Icing image

This simple icing recipe pairs perfectly with ANY type of cake!

Provided by Rizzy Fischer

Categories Desserts Frostings and Icings Buttercream

Time 15m

Yield 16

Number Of Ingredients 7

Ingredients

½ cup unsalted butter, softened
½ cup vegetable shortening
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
2 tablespoons milk, or as needed
1 (7 ounce) package sweetened flaked coconut, divided
¼ cup chopped pecans

Steps:

Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
Stir enough milk into butter mixture to achieve desired consistency for icing.
Fold half the coconut into the icing; spread icing over cake.
Sprinkle remaining coconut and pecans over icing.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 30.1 g, Cholesterol 15.4 mg, Fat 16.9 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 8.6 g, Sodium 36.7 mg, Sugar 27.7 g

COCONUT CAKE WITH COCONUT BUTTERCREAM ICING

Coconut Cake with Coconut Buttercream Icing image

I always get asked to make this cake for all kinds of holidays and special days. Coconut cake is also one of my family's favorite cakes. I use canned coconut milk found in the Asian section of the store. It has more flavor than the regular drinking coconut milk.

Provided by Crystal ~ @crystal7

Categories Cakes

Number Of Ingredients 15

Ingredients

- 2¼ cups cake flour
- 1½ cups ganulated sugar
- 3-1/3 teaspoons baking powder
- 1 teaspoon salt
- ½ cup crisco shortening
- 1 cup coconut milk ( i use the canned coconut milk)
- 2 teaspoons white vanilla
- 4 large egg whites, room temperature
- coconut buttercream icing
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup crisco shortening
- 1/3 cup coconut milk (canned coconut milk)
- 4 cups powdered sugar
- 1 teaspoon white vanilla
- 2 cups of sweetened coconut flakes

Steps:

Heat the oven to 350 degrees.
Grease and flour two 8 or 9 inch round cake pans or a 13x9x2 sheet cake pan.
In a large mixer bowl, mix together the cake flour, sugar, Crisco, baking powder, salt, vanilla, and coconut milk; everything except the egg whites. Mix for a1/2 minute on low speed, scraping the sides of the bowl as you mix. Beat for another 1 minute on high speed, scraping bowl occasionally.
Add in the unbeaten egg whites and beat the mixture for 2 more minutes at high speed. Pour into prepared pans.
Bake for 30 minutes or until wooden toothpick inserted in the center comes out clean.
Remove from oven and cool in pans on wire rack for 5 minutes. Turn cakes out onto wire rack and cool completely.
When cooled, Ice the cake with coconut buttercream icing.
Coconut Buttercream Icing:
In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.
Add in the powdered sugar, vanilla, and coconut milk.
Beat mixture until smooth and creamy; about 2-3 minutes. If icing appears a little too thick, add just a tad more coconut milk; one teaspoon at a time. You do not want it too soft. You want a medium consistency.
Continue to beat the icing until light and fluffy.
Ice the cake: top sides and between the layers. Sprinkle coconut flakes all over cake; top and sides. Enjoy!

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